Roasted Mashed Butternut Squash

Directions

1. 1
   Preheat oven to 400°F.
2. 2
   Line a large baking sheet with parchment paper. Set aside.
3. 3
   Trim top stem from squash. Use a sharp, heavy knife to cut squash in half lengthwise. Remove membranes and seeds with a spoon and discard.
4. 4
   Place squash cut-side up on baking sheet. Place a tablespoon of butter in each squash cavity, followed by a tablespoon each of maple syrup and heavy cream. Sprinkle pumpkin pie spice over squash, if using.
5. 5
   Carefully transfer baking sheet to middle rack of oven.
6. 6
   Roast squash until necks are extremely fork-tender, 70-85 minutes.
7. 7
   Check to see that squash is done. Remove from oven or add time as needed. Allow squash to rest until cool enough to handle, 10 minutes.
8. 8
   Use a spoon to scoop flesh of squash and maple butter into a large mixing bowl. Discard skins. With a potato masher or large fork, mash squash until smooth. Season with salt and black pepper. Serve immediately.